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Thursday, November 12, 2015

Roasted Butternut Squash with Browned Butter and Pecans

I love Butternut Squash. This recipe will make a great side dish for Thanksgiving or any other meal.

Roasted Butternut Squash with Browned Butter and Pecans

1 Butternut SquashPeel, Cut in half length wise, scoop out seeds and any stringy parts and cut off endsCut each half into 1/2” moons

Place the Squash into a large bowlPour on 3 TBL. Melted Butter Salt and Pepper to tasteMix

Place on a Cookie sheet single layer

Place in a preheated 425* ovenRoast 30 Minutes then rotate the panRoast an additional 6-10 minutes until golden brown on the bottomTurn over and Roast 10-15 minutes until second side is golden brown and tender but not mushy

In a small skillet on medium high heatPan roast ½ cup Pecans for about 5-8 minutes, keep an eye on them so they do not burn, tossing them aroundremove from the heat, cool for a couple of minutes and roughly chop the Pecans

Place the Pecans back into the Skillet on medium high heat with 3 TBL. ButterMelt the butter keep stirring for 2-3 minutes until the butter turns golden brown being careful not to burn it.Add 1 TBL cod water, it will sizzle,, remove from the heat, the water helps stop browning.Let cool for a couple of minutes then add 1 TBL. Fresh lemon Juice, stir

Place the Squash on a Platter and pour on the Butter and Pecans

Sprinkle with Parsley.

Enjoy!

I got this recipe from watching Cook's Country on PBSI made only two changes, they used Hazelnuts and sprinkled on Chives at the end.To get their recipes you have to be a member which I am not.Here is the link:https://www.americastestkitchen.com/recipes?page=3